These tater tots take almost no active time to make and come out with a big finish. Sweet potatoes and goat cheese make the perfect sweet-creamy-salty bite!
3 small sweet potatoes, washed and peeled
1 small Russet potato, washed and peeled
1/4 cup flour
4 oz goat cheese
4 cups vegetable oil
sea salt
Using the fine side of a box grater grate the potatoes. Drain them as best you can; I wrapped mine in a towel and squeezed out all the liquid I could. Toss them in a bowl with the flour and goat cheese and mix until well combined. Wrap the mixture in plastic wrap until it makes two long tubes of potato mixture about 1 foot long and 1 inch in diameter. Stick in the freezer for about 30 minutes until slightly firm. Using a sharp knife slice the cylinder into nuggets about 1/2 inch thick; leave on the plastic wrap to make it easier to pull off when putting in the oil.
Heat the oil in a heavy-bottom saucepan over low heat until bubbles start to form when you stick a wooden spoon in. Drop 10-12 tater tots into the oil and fry for about 3-5 minutes until golden brown and crisp. Remove to a paper towel-covered plate to drain and season immediately with salt. Work in batches until all of the tater tots are done.
Clean Eating Tweaks:
*Substitute whole grain flour for regular white flour
*Make sure the goat cheese is organic, and if possible, has a low sodium content
*spray the tots with oil and bake until golden brown instead of deep fat frying
Thank you, heathersdish.com! Great recipe!
